3. Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basing often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not sauce like, simmer over medium-heat until thickened.) Serve lamb with cause.

Make ahead braised lamb chops can be refrigerated for up to two days. Reheat briefly, covered, in a low-temperature oven.